Did you know that October is National Cookie Month? Well, in honor of that, as well as kick starting the holiday season, the other Merry Monday hosts and I are going to be sharing cookie and dessert recipes with you all month long! Once a week, I will post a new dessert recipe that will also include a linkup of what the other hosts are sharing. We have also opened up the sharing to our Merry Monday linkers to share their favorite cookie or dessert recipes at the Merry Monday Link Party. We will be adding your recipes to a separate linkup that is at the bottom of this page. We’ve also included all of the recipes the hosts are sharing so you can find them in one easy place. Make sure to come back each week to see what everyone is sharing!
This week I’m sharing another old recipe with you–Buttery Apple Crisp. This recipe came from an old church recipe book (different one than before!) but it’s one that I haven’t made before. When I think about Fall and the holiday season, I think about pumpkins, sweaters, and APPLES. My husband is an apple pie fanatic. And being German, he eats his slice of pie with whipped cream–and COLBY CHEESE. Seriously, his entire family eats apple pie this way. It was so foreign to me when I had my first Thanksgiving dinner with them.
While I have never been a big fan of fruit pies, I do enjoy a cobbler or crisp every so often. And I will gladly help devour a Dutch apple pie. You know the kind that have the crumbly, buttery, sugary topping and sometimes even some caramel drizzled on top? Yea, those. So instead of baking a whole pie this time–afterall, I’ve been feeling pretty darn lazy lately–I thought an easy Apple Crisp would do the trick.
And it was just that–easy! The only difficult part was peeling and coring the apples. If you have one of those fancy apple peeler/corer devices then you are set. If not, don’t sweat too much, I only used 4 apples for this recipe(golden delicious)! I do happen to have one of those handy apple slicers though. You know, the kind that does this sort of thing-
You still have to peel the apples, but you don’t have to worry about cutting out the core with one of these babies. <—or you could probably be totally lazy and not peel at all–apple skins gross me out though so in the trash they went.
After you have about half of a 9″x9″ glass baking dish full of peeled (or not), cored, sliced apples, sprinkle on a little bit of lemon juice.
*Side note* Did you know that adding lemon juice to sliced apples keeps them from browning? Thanks to a co-worker I am sharing this little bit of info with you. It also gives them a nice little tart taste which I LOVE. I don’t like my apples to be super sweet.
Next you combine a little bit of sugar, flour, cinnamon, nutmeg, and an egg, and sprinkle the mixture over your apples. Melt a stick of REAL butter in the microwave and pour it all over the apples.
Bake it until it’s crispy and the apples are done.
Try to refrain from eating it straight from the oven. Believe me, your ice cream will melt if you do. Not speaking from experience or anything.
Serve with ice cream, whipped cream, yogurt, or cheese–if you’re into that sort of thing. And why yes, it is perfectly acceptable to eat this for breakfast.
- 3-5 apples, depending on size
- 1 tbsp lemon juice
- 1 cup sugar
- 1 1/2 tsp baking powder
- 1 cup flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 egg
- 1/2 cup butter, melted
- Peel, slice, core apples and fill a 9x9 glass baking dish half full.
- Sprinkle lemon juice over apples and set aside.
- Mix together flour, sugar, baking powder, cinnamon, nutmeg, and egg in a medium bowl.
- Spread mixture over apples.
- Melt butter in microwave and pour over apples.
- Bake at 350 for 1 hour or until apples are cooked and top is golden brown.
- Serve warm with vanilla ice cream or whipped cream.
See what the other hosts of Merry Monday are sharing:
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